Rolled oat and raisin cookies
Servings 30 cookies
Ingredients
- 115 g (1/2 cup) butter, at room temperature
- 125 g (1/2 cup packed) cane sugar
- ½ (½) vanilla bean, seeds
- 1 egg
- 115 g (1 cup) all-purpose flour
- 165 g (1 cup) rolled oats
- 150 g (1 cup) raisins
- ½ tablespoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Beat the softened butter with the sugar and the seeds scraped from the vanilla pod with an electric mixer, until pale and fluffy. Mix in the lightly beaten egg.
- Combine the rest of the ingredients with a spatula and mix until everything has been incorporated.
- Refrigerate the dough for half an hour.
- After 30 minutes, remove the dough from the fridge and preheat the oven to 180°C (355°F).
- Make 30 ball shaped cookies with the help of a tablespoon and arrange them on a baking sheet lined with parchment paper, leaving room for them to spread. Flatten the cookies with the back of the tablespoon.
- Bake for 12 - 15 minutes, until golden at the edges but still soft in the centre. Leave them to cool completely: when you remove them from the oven, they are still soft, but they will get firmer in a few minutes.
- Keep them in a jar for a few days.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!